Food For Thought – Strawberry Rhubarb Pie

“Doubtless God could have made a better berry (than the strawberry), but doubtless God never did.” -William Allen Butler

Upon the suggestion of HDW, I tried Cindy Crawford’s Strawberry Rhubarb Pie recipe. I didn’t use her pie crust recipe, but I did use the filling recipe.


  • 1 1/4 cups plus 2 teaspoons sugar
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • 3 cups halved strawberries
  • 2 cups thinly sliced rhubarb
  • 2 tablespoons butter , cut up
  • 2 teaspoons milk


To make filling, mix sugar, flour, nutmeg and cinnamon. Add fruit, stirring to coat. Set aside in for 1 hour and drain thoroughly.

Fill crust with filling. Scatter butter. Bake at 400 degrees for 50 minutes. Allow to cool 1 hour before serving.

The recipe calls for  a top crust, but as you can see, I didn’t use one. I also ran longer than the recipe called for in baking (closer to 1 hour.) I basically just kept an eye on it until it gelled.

It was so delicious that I didn’t even get any. Lousy friends I’ve got.

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